Preheat your oven to 180°C (350°F) and generously grease your baking dish with butter or non-stick spray.
In a large mixing bowl, whisk the eggs vigorously until they’re smooth and slightly frothy, about 30 seconds. The mixture should look uniform and slightly bubbly.
Add the cottage cheese to the eggs and gently fold it in with a spatula, aiming to keep the mixture light and creamy. You’ll notice a slightly lumpy but cohesive batter forming.
Stir in the shredded cheese, chopped herbs, sautéed vegetables, and milk. Mix until all ingredients are evenly distributed and the mixture is smooth, with no streaks of cheese or herbs.
Season the mixture generously with salt and pepper, tasting if needed, then give it a final gentle stir to combine all flavors.
Pour the batter into your prepared baking dish, spreading it out evenly with a spatula. Tap the dish lightly on the counter to settle the mixture.
Place the dish in the oven and bake uncovered for 25–30 minutes, until the edges turn golden brown and the center is just set with a slight jiggle.
Once baked, remove the dish from the oven and let it rest for about 5 minutes. This allows the bake to firm up for cleaner slices.
Use a sharp knife to slice the cottage cheese egg bake into squares, revealing its fluffy, cheesy interior with a crisp, golden top.
Serve warm, garnished with extra herbs if desired. Enjoy this comforting, protein-packed breakfast that’s perfect for busy mornings.
